RECIPIES

“Love Rub”

2 Tablespoons Paprika
1/2 Tablespoons Coriander
1Tablespoon Chili Powder
1/4 teaspoon Cayenne
1 teaspoon Chinese 5 Spice
1/2 teaspoon Cumin
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 Tablespoons Kosher Salt
8 Tablespoons Brown Sugar
1 teaspoon White Pepper
1/2 teaspoon Black Pepper
2 teaspoons Oregano
1Tablespoon Thyme

Cardamon Rub

1/2 Tablespoon & Pepper
1/2 teaspoon Salt (or to taste)
1/2 teaspoon White or Black Pepper

Liberty Duck Breast (1 package to serve 4)

Split the attached breasts for 4 pieces total and trim off the loose skin and fat (set aside, and see below for use). Make a dry rub. Score the skin with a few cross hatches, just skin deep, and rub with spices all over the duck breasts. Fry skin side down to crisp in a heavy pan with a bit of olive oil to render the fat and crisp the skin. At this point, you can set aside the duck for up to an hour or refrigerate to finish cooking later. To finish cooking, place breasts (skin side up) in a preheated 500 degree oven or in preheated pan for 4 or 5 minutes (best to serve Liberty Duck Breasts medium rare). Let rest 5 minutes, then serve.

Liberty Duck Legs

Apply dry rub of your choosing to legs. Bake at 425 degrees for 1 hour and 15 minutes.

Liberty Yukon Golden Potatoes to accompany duck breasts. Render duck fat trimmed from breasts earlier by melting it in a hot pan. Cut 2 or 3 Yukon Gold Potatoes into slices or 1” cubes. Fry potatoes in the rendered fat until golden brown.

Sonoma Salad with Liberty Duck Cracklins. Place fresh mesclun mix or baby lettuces on individual serving plates. Dress with salt and pepper, extra virgin olive oil and Balsamic vinegar. Use the trimmed duck skin to make cracklins by frying it in a hot pan until crisp. Add these flavorful warm cracklins to the top of the salad and serve immediately.

Jim Reichardt
Sonoma County Poultry

P.O. Box 140
Penngrove, CA 94951

Phone/Fax 707 795-3797
800 953-8257
Cell 707 480-0379

scpducks@aol.com